Recipes PUMPKIN CAKE MIX CINNAMON ROLLS WITH BROWN SUGAR MAPLE GLAZE | Easy Food & Drink

INGREDIENTS

• dough:
• 1 box pumpkin cake mix
• 5 cups all-purpose flour (or more if dough is too soft)
• 2 1/4 teaspoons yeast or 1 pkg yeast
• 2 teaspoons pumpkin spice
• 2 1/2 cups warm water (115 - 120 degrees f)
• filing:
• 1 cup pumpkin puree (not pumpkin pie filling)
• 4 tablespoons butter, melted (or coconut oil)
• 1/2 c packed coconut sugar (or brown sugar)
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice
• icing:
• 2 cups powdered sugar
• 1/4 cup maple syrup
• 1/4 cup coconut sugar (or brown sugar)
• 2 - 3 tbsp water (enough to make it pourable)

INSTRUCTIONS

1. dough: in a stand mixer, add the cake mix, flour, yeast and pumpkin pie spice. add the warm water and mix until dough comes to a ball.
2. put dough into an oiled bowl. spray top of dough and cover with a towel or plastic wrap. let rise until doubled, about 1 hour.
3. punch dough down and knead out all the air bubbles.
4. flour a work surface and roll dough to an 18x20” rectangle.
5. filling: mix together the ingredients for the filling: pumpkin puree, brown sugar, cinnamon and pumpkin pie spice.
6. spread over dough.
7. roll up dough starting at 18” side. spray jelly roll pan with non-stick spray.
8. slice rolls into 3/4” and place on prepared pan. should make 24 rolls.
9. cover with plastic wrap.
10. if baking that day, let rise for 45 minutes. put in cold oven and turn to 350 degrees. bake for 30-35 minutes, or until tops start to turn golden brown.
11. if baking the next day, cover with plastic wrap, put them in the fridge and take out a couple of hours before baking. put them in a cold oven and turn to 350 degrees f. bake for 30-33 minutes, or until tops start to turn golden brown.
12. icing: meanwhile, in a small bowl, whisk together the ingredients for the icing. set aside until ready to eat.
13. drizzle with frosting before serving.

source : here